BBQ Spatchcock Chicken with Peach + Basil Salsa

Name: BBQ Spatchcock Chicken with Peach + Basil Salsa
Cuisine: American
Ingredients: ▪️1 whole chicken; ▪️2 cups barbecue sauce; ▪️1/2 cup avocado oil or olive oil; 4 cloves of garlic, minced; ▪️Black pepper; ▪️Kosher salt; ▪️3 tbsp BBQ seasoning, to taste (I love TJ’s or @spiceology); ▪️1 tbsp kosher salt; ▪️2 peaches, diced; ▪️1/2 red onion, diced; ▪️Juice of 1/2 lemon; ▪️3 cloves of garlic, minced; ▪️1 bunch of basil, finely chopped; ▪️1 1/2 tbsp whole grain mustard; ▪️Kosher salt, to taste; ▪️Black pepper, to taste

6 steps

This spatchcock chicken sits in a BBQ rub overnight and soaks up allllll the sweet smokiness, THEN we throw that baby on a grill. I can’t even tell you how DELICIOUS this combination is with the savory chicken and the sweet, tart and zingy salsa. My secret ingredient is whole grain mustard which makes it all pop.

Updated at: Thu, 17 Aug 2023 03:53:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1085.2 kcal (54%)

Total Fat66.5 g (95%)

Carbs70.8 g (27%)

Sugars54.2 g (60%)

Protein50.3 g (101%)

Sodium4211.9 mg (211%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

FOR THE CHICKEN:

1whole chicken

2 cupsbarbecue sauce

4 clovesgarlic

3 TbspBBQ seasoning

to taste, I love, or @spiceology

1 Tbspkosher salt

FOR THE SALSA:

0.5red onion

0.5lemon

1 bunchbasil

1 ½ Tbspwhole grain mustard

Instructions

FOR THE SALSA:

Step 1

Combine ingredients in a bowl. Adjust seasonings to taste. Feel free to add a splash of honey for sweetness, if preferred.

FOR THE CHICKEN:

Step 2

Spatchcock the chicken. VISUAL INSTRUCTIONS ON DININGWITHSKYLER.COM: Place the chicken flat on a cutting board and dry it off with a paper towel. Flip it over so the breasts are touching the board and the wings are closest to you.Using kitchen shears, cut down on one side of the spine. Then, cut down on the other side of the spine. Remove the spine and open the rib cage to remove any random giblets that might be left. You can keep the spine for making a chicken stock later on! Flip the chicken over and firmly press down on the center to flatten it.

Step 3

In a small bowl, whisk together 1/2 cup barbecue sauce, garlic, a pinch of kosher salt and 1/4 cup avocado oil or olive oil. Pour 1 cup of BBQ sauce in a separate bowl for brushing the chicken with as it’s on the grill. Reserve other 1/2 cup for serving.

Step 4

Dry off the chicken. With a rubber spatula (or your hand) separate the chicken skin from the meat. Going between the skin and the chicken, rub the BBQ sauce mixture all over the meat, under the skin. Use as much as you can. Rub the rest of the BBQ/avocado oil onto the skin. Season the chicken skin with the BBQ seasoning and kosher salt. Place into the fridge overnight (at least 1 hour or up to 2 days)

Step 5

Remove the chicken 1 hour before grilling to bring to room temp.

Step 6

Heat the grill on high until it hits 450/500 degrees. Place the chicken skin side down onto the grill. Close the grill and cook for 3-5 minutes, until lightly charred. Adjust the heat to low (a steady 350 degrees.) Flip the chicken, and close the grill for about an hour, or until the internal temp is 165 (every chicken is different so it’s important to have a thermometer.) Every 15 minutes or so, brush the chicken with reserved BBQ sauce to flavor the skin. If the skin isn’t crispy towards the end of cooking, flip the chicken and sear skin side down until it is crispy and charred to your liking. Let it rest 10 minutes before carving and serving. Brush with BBQ sauce on more time prior to serving.